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Writer's pictureMangia McCann

Christmas in Jamaica: Sorrel

This being the month of Christmas, a holiday celebrated among 160 of the 195 countries that make up this planet, I’ve decided to do a monthly installment of how various countries around the world celebrate this special holiday in their kitchens and feature their signature holiday meals. Some may be sides, some may be mains, maybe a dessert or two, some may be a festive drink, or even a complete dinner. Only time will tell by which country my girls have randomly pulled out of Santa’s hat. Click here to see all of my “Christmas In…” series from years’ past.


Have you ever had sorrel (not the herb, but the drink)? I’d never even heard of it until I started doing some research. Sorrel is a floral punch made from hibiscus (aka Flor de Jamaica) and it is often served with Jamaican rum…Wray & Nephew to be exact. The best part about this punch is that you can serve it at a party and those who don’t drink (or those who are the designated driver) won’t feel like they are missing anything, all thanks to a healthy palate kick from ginger. If the punch is too tart for you, just add a splash of lime and club soda. But, if using Wray & Nephew, I just gotta say “a little Wray goes a long way!” Hoo-boy, this stuff is potent! It even has an extra limiter inside the cap to ensure you don’t pour too fast. This rum is overproof and smells a bit like a sweet tequila. When mixed with the hibiscus tea it smells like leather…and the taste is reminiscent of a grand department store (trust me on this, you’ll see). I’d imagine Sorrel, without the rum, would be a great thirst quencher in the middle of summer with its cool, flavorful and tart properties. So, what are you waiting for? Make some Sorrel for your upcoming festivities!



Sorrel

  • ¾ lb ginger

  • ~5 oz of dried hibiscus (or Flor de Jamaica)

  • 10 allspice berries, lightly crushed

  • 10 cloves

  • 2.5 cups sugar


Grate the unpeeled ginger and combine with all of the other ingredients in a large stainless steel pot. 


Add in 14 cups of water and bring to a boil. 


Continue to boil for about 10 minutes, stirring frequently. 


Turn off the heat and let the pot sit for a couple of hours to cool to room temperature. 


Cover the pot with cling wrap and place in the refrigerator for a day or two. 


Strain the contents, through a fine mesh strainer, into a pitcher. Press on the solids to ensure all the liquid is extruded from the flowers.


Serve in a glass over ice…or with a little Wray & Nephew! My preferred liqueur with sorrel is Licor 43.

______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.


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